Clementine custard
This take on a traditional accompaniment has zesty citrus flavours and you can make it ahead to save time
Plum pudding
- Preparation and cooking time
- Total time
- Ready in about 25 mins, plus steaming
- Easy
- Serves 8
Skip to ingredients
- 85g self-raising flour
- ¾ tsp ground mixed spice
- 140g shredded suet
- 85g fresh white breadcrumb
- 140g dark muscovado sugar
- 140g raisin
- 140g sultana
- 140g currant
- 25g mixed candied peelchopped
- finely grated zest and juice of 1 small orange
- finely grated zest and juice of 1 small lemon
- 25g glacé cherrychopped (optional)
- 1 small carrotgrated
- 3 tbsp sweet stout(we used Mackeson)
- 2 tsp black treacle
- brandyto feed
Nutrition: per serving
- kcal481
- fat17g
- saturates8g
- carbs77g
- sugars19.5g
- fibre2g
- protein6g
- salt0.45glow
Method
step 1
Stir the flour, spice, suet, breadcrumbs and sugar in a large bowl. Tip in the fruit, peel, cherries (if using) and carrot, then stir well to mix. Add the remaining ingredients and beat until thoroughly combined.
step 2
Spoon the mixture into a buttered 1.2 litre pudding bowl (with a buttered disc of greaseproof paper in the bottom) and press down well, leaving room for the pudding to rise a little during steaming. Cover with a circle of buttered greaseproof paper, then cover with pudding cloth or foil and tie securely with string.
step 3
Stand the bowl on an upturned saucer in a saucepan and half fill with boiling water. Cover tightly and steam for 8 hours, topping up the water as necessary. Leave to cool in the pan.
step 4
Remove the pudding from the pan and discard the cloth or foil and paper. Then cover with fresh greaseproof paper and cloth. Store your pudding in a cool, dry place until required - you can feed it with a few tablespoons of brandy once in a while. Before serving, steam again for 2-3 hours.
